Bourbon Sugar Cookie Crunch Ice Cream

Forget the milk and cookies, this year leave Santa something he’s sure to remember.

While brainstorming dessert ideas for a company Christmas dinner, I stumbled upon this little treat: Bourbon Sugar Cookie Crunch Ice Cream. Umm, hello!﻿

﻿It’s actually a really simple recipe – no cooking, eggs, or any of that complicated ice cream stuff. Such a refreshing holiday treat when all of the parties are bombarded with cookies, cakes and pies. And if you are afraid of the bourbon, don’t be. There’s only a little and it actually serves a very smart purpose. When you add a dab of alcohol to ice cream, it actually prevents it from turning into a solid block of ice when stored in the freezer. So no worries about Grandma having a little too much and getting run over by a reindeer.

So go ahead, climb into your attic and bring that ice cream churn down. You {and your guests} will be happy you did!

If using an automatic ice cream maker, make sure bowl is completely frozen before starting. Also, milk and cream should be well-chilled. Whisk milk and cream with sugar until completely dissolved. Add vanilla and bourbon, and stir thoroughly. Pour mixture into ice cream maker. Churn for about 25 minutes or according to machine; crumble sugar cookies into the ice cream during the last minute. Serve immediately, or let “ripen” in freezer for two hours.

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